Turkey Spinach Feta Mushroom Meatloaf with Apricot Glaze

 Turkey Spinach Feta Mushroom Meatloaf with Apricot Glaze

By Sharon Feldman

Serves: 4


  • 1 pound of ground turkey
  • ½ sweet onion, finely chopped
  • 6-8 medium portobello mushrooms, chopped finely
  • 3 handfuls of baby spinach, chopped
  • ¼ cup feta cheese
  • 4-5 cloves garlic, diced
  • 1 egg
  • ¼ cup seasoned panko crumbs
  • 4-5 basil leaves, julienned
  • Salt and pepper to taste
  • Sugar free apricot preserve for spreading


Heat oil in large pan. Add onions and cook until translucent. Add the garlic and stir, cooking another minute. Add the mushrooms and sauté until they start turning brown. Season with salt and pepper. Add the spinach until it starts to wilt, add the basil. Mix all together and remove from heat.

In a large bowl, add the ground turkey, one egg and ¼ cup panko crumbs. Mix thoroughly. When the pan mixture is a little cooler, combine with the turkey mixture. Use your hands to mix it through, but do not over mix. Add ¼ cup feta cheese. Mix.

Lightly oil a rimmed baking sheet (or 9-inch by 13-inch baking pan) lined with aluminum foil or parchment paper. Pour the mixture on to the pan and make a loaf. Spread the apricot preserves over the top of loaf.

Put in preheated 350-degree oven. Cook uncovered for one hour. The turkey loaf should read at 165 degrees. Enjoy!

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